Maple Whiskey Butter

I'm ashamed to call this a recipe, because there's no trick to it. To make butter, pour heavy cream into a jar and shake vigorously for half an hour- three cups heavy cream makes a 1/2 pound of butter. I read somewhere that moms have their kids do this while watching TV, which is probably a lie. My arms shook involuntarily for an hour afterward.

Use leftover heavy cream

When the butter is done, pour off the liquid (this is buttermilk) and save. Let it soften while mixing one tablespoon each maple syrup and gluten-free whiskey in a bowl. Mash with a fork until all the liquid is absorbed. Pat into a butter mold or keep in the jar- it's cuter that way. Serve on côte de boeuf.

I don't bother doing the shaking any more after I spent half an hour shaking cream in it's plastic punnet - nothing. So instead now I pour it into the kitchen aid and use the balloon whisk. I generally have to strain out the buttermilk in a muslin but that's fun too.

Which is a long winded way of saying I need to try this recipe! Being Scottish, my husband and I get a lot of bottles of single malt as presents so...